Ground Beef Enchilada Casserole Recipe

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This Ground Beef Enchilada Casserole Recipe comes together with ground beef, fresh veggies, enchilada sauce, cheese, and tortilla chips. Made in a single pot on the stove, it’s a quick, hearty comfort food perfect for feeding a crowd!

Overhead photo of ground beef enchilada casserole in a beige dish with a spoon.

This beef enchilada casserole recipe was originally given to us by a friend. I first had it after giving birth to my youngest son, and I couldn’t have been more grateful for my sweet friend. It didn’t hurt that the flavor is incredible! 

I immediately begged for the recipe. And now, I make it for my family pretty much every week. I did switch up the original recipe, swapping Doritos for tortilla chips and adding bell peppers. But it’s every bit as tasty and satisfying as the frist time I tried it. 

Plus, it comes together in minutes and makes enough to feed a crowd. You may never go back to regular traditional enchiladas again! 

How to Make The Best Ground Beef Enchilada Casserole Recipe

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details! 

Up close photo of ground beef enchilada casserole being scooped out with a spoon.


  • Ground Beef – We recommend using lean ground beef to prevent the casserole from becoming too soggy. 
  • Beef Bouillon Cubes – These are our secret weapon for adding tons of flavor! Find them in the soup or canned vegetable sections of your local grocery store. 
  • Seasonings – Ground cumin, garlic powder, chili powder, and salt create a bold, savory, Tex-Mex flavor with a touch of heat. 
  • Veggies – Onion and red bell pepper add flavor, nutrients, and extra bulk, and your kids won’t even realize they’re there! 
  • Red Enchilada Sauce – Use your favorite store-bought or homemade enchilada sauce.
  • Black Beans – Make sure to drain and rinse them well. 
  • Corn – We use canned corn, but fresh corn kernels also work. If using frozen corn, make sure to thaw and drain it first. 
  • Cheese – We use cheddar cheese, but any variety you like best will work. Mexican blend also tastes great! 
  • Chips – These replace the tortillas in classic recipes. 
Photo of the layers of beef enchilada casserole with crushed tortilla chips on top.


  1. Brown the meat. Heat an oven-safe Dutch oven over medium heat. Add the beef, bouillon cubes, and seasonings. Brown, breaking the meat into pieces as it cooks. 

Tip: If you don’t have a Dutch oven, prepare the casserole in a pot on the stove. Then, transfer it to a 9×13 casserole dish, add the cheese and chips, and bake as usual. 

2. Sauté. Add the diced onions and bell pepper to the beef mixture. Sauté until the onions are translucent and the peppers are tender. 

3. Combine the filling. Stir in the enchilada sauce, black beans, corn, one cup of cheese, and one cup of crushed tortilla chips. 

4. Layer. Top the casserole with the remaining cheese followed by the rest of the chips. 

5. Bake. Transfer the dish to the oven. Bake until the cheese melts and the sides are bubbling. 

6. Cool. Allow the ground beef enchilada casserole to cool slightly. Then, add your favorite toppings, and enjoy warm!

A spoon with enchilada casserole topped with diced avocado and shredded cheese.

Topping Ideas

More is always better in our eyes. So, while you can totally serve this recipe on its own, we love to load up on toppings! Some of our favorite options include: 

  • Extra Tortilla Chips
  • Avocado or Guacamole
  • Hot Sauce
  • Pico de Gallo
  • Sour Cream 
Overhead photo of ground beef enchilada casserole in a pan topped with tortilla chips.

Variations and Substitutions

Feel free to experiment to make this recipe your own. Some of our favorite ways to switch it up include: 

  • Swapping the Chips – Feel free to replace the tortilla chips with your favorite Doritos instead. Or, use pieces of corn tortillas or flour tortillas instead. 
  • Replacing the Beef – Use ground turkey, ground chicken, or even venison. 
  • Making the Recipe Dairy-Free – Use your favorite dairy-free cheese if needed. 
  • Adding Spice – Add chopped jalapeño, a can of green chiles, or a dash of cayenne pepper to kick up the heat. 
  • Including More Veggies – Fold black olive, diced tomatoes, or chopped zucchini into the dish.
  • Swapping the Seasoning – Replace the individual spices with taco seasoning.

Common Questions

Can I make this beef enchilada casserole recipe ahead of time?

Yes! To use this as meal prep this for the week ahead, leave off the crushed tortilla chip topping, and refrigerate the casserole. When you’re ready to bake, sprinkle the top of the casserole with crushed tortilla chips. Bake at 400 degrees Fahrenheit for at least 30 minutes or until the cheese melts and the sides are bubbling.

How should I store leftovers? 

This recipe is best served right away, or the chips tend to become soggy. However, if you have leftovers, you can cover them with foil, or transfer them to an airtight container. They will stay fresh in the fridge for 2-3 days. 

Can I freeze this recipe? 

Yes, leave off the chip topping, and cover the casserole tightly with plastic wrap and foil. Freeze for up to 4 months. Then, thaw in the fridge overnight, and bake as normal. 

Do I have to cover this recipe while it bakes? 

No, but if you find the top is burning cover the baking dish with foil, and bake.

Ground Beef Enchilada Casserole Recipe

This ground beef enchilada casserole recipe is an easy, single-pot dinner that comes together quickly and makes enough to feed a crowd!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American, Gluten Free
Keyword: beef, beef enchilada casserole, beef enchilada casserole recipe, casserole, dinner, easy, enchilada, gluten free, ground beef enchilada casserole, kid friendly, mexican
Servings: 6
Calories: 450kcal
Cost: 10.00


  • 1 lb ground meat (beef, turkey, bison, venison)
  • 2 beef bouillon cubes or 2-3 teaspoons bouillon powder
  • 2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 Tablespoon chili powder
  • 1 teaspoon salt
  • 1 onion diced
  • 1 bell pepper diced
  • 10 oz red enchilada sauce
  • 15 oz canned black beans drained
  • 15 oz canned corn drained
  • 2 cups shredded cheese divided
  • 2 cups crushed tortilla chips (4 cups uncrushed), divided


  • In a Dutch oven (stove to oven-safe pot) over medium-high heat, brown ground meat with 2 bouillon cubes, ground cumin, chili powder, garlic powder, and salt.
    1 lb ground meat (beef, turkey, bison, venison), 2 beef bouillon cubes, 2 teaspoon ground cumin, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 teaspoon salt
  • Once the meat is browned, add in the diced onion and bell pepper. Sauté until veggies are translucent.
    1 onion, 1 bell pepper
  • Stir in the can of red enchilada sauce, drained can of black beans, drained can of corn, 1 cup shredded cheddar cheese, and 1 cup crushed tortilla chips.
    10 oz red enchilada sauce, 15 oz canned black beans, 15 oz canned corn, 2 cups shredded cheese, 2 cups crushed tortilla chips
  • Once the mixture is combined, top casserole with 1 cup shredded cheese and then 1 cup of tortilla chips.
    2 cups shredded cheese, 2 cups crushed tortilla chips
  • Bake in the oven safe pot at 400F for 20 minutes or until the cheese is melted and the sides are bubbling. Let the casserole cool for 15 minutes before serving.
  • Store leftovers in an airtight container in the fridge for up to 3 days.



Substitute Tips – If you do not have a Dutch oven, prepare the casserole in a pot on the stove and transfer to a 9×13 pan. Then top with shredded cheddar cheese and crushed tortilla chips.
Prep Tips – To make crushed tortilla chips, add 2 cups of whole chips to a tall measuring cup or bowl and crush with a wooden spoon. 2 cups whole chips = 1 cup crushed chips
Meal Prep Tips – If you would like to meal prep this for the week ahead, leave off the crushed tortilla chip topping and refrigerate casserole. When ready to bake, sprinkle top of casserole with crushed tortilla chips. Bake at 400F for at least 30 minutes or until cheese is melted on top and sides are bubbling.


Calories: 450kcal

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